From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious.
There was a blip on the culinary radar a decade or so ago, when chefs became enamored of exotic meats, particularly ostrich, which was purported to be lean and crammed with protein. It tasted OK, but it was somewhat removed from its terroir, as it were. Even if the birds were raised in Southern Indiana, it didn’t feel like they belonged on our menus. Continue reading Why Bison?
Outpost of the Atlantic Maritimes thrives in Louisville
In a nondescript business park in South Louisville, among loading docks and plain-faced offices, a Nova Scotia company is busy handling a treasure among ocean seafood — live, hard-shelled lobster harvested from the cold Atlantic waters of Canada’s maritime provinces. Continue reading Clearwater Seafood
With a ready laugh and sparkle in his eyes, Lewis Shuckman projects an easy-going joie de vivre,
perhaps evidence of his satisfaction heading the third generation of a family business founded in 1919. Continue reading Shuckman’s Fish Company